Lemon Cupcakes with Strawberry Buttercream

I feel like I crave the flavors of summer all year long.  There is something so magical about these Lemon Cupcakes with Strawberry Buttercream! The flavors, the light, warm, refreshing flavors of summer that tastes amazing any time of year!

Lemon Cupcakes
As much as I love the comforting aroma’s of pumpkin and spice, or the biting coolness of mint, or even the rich decadence of all things red velvet… I can’t help but crave the light citrusy tang of lemon. I slightly adapted my Cherry Limeade Cupcakes to make them lemon and boy was that a good idea! These cupcakes are infused with lemon before AND after baking! Lemon juice goes into the batter, you bake, and then brush each cupcake with more lemon juice hot out of the oven. It’s magical I tell you!

Strawberry Buttercream
Strawberries go for about $5 a container at my local grocery store and lemons are $1 each!  Since I didn’t win the lottery recently,  I splurged and got just one lemon.

As far as the strawberry, I compromised and made a recipe utilizing strawberry jam instead of fresh.  This worked beautifully!  I was able to get the sweet hint of strawberries and not break the bank.

Ingredients
LEMON CUPCAKES

• 1 1/2 cups (192g) all-purpose flour sifted
• 1 tsp. baking powder
• 1/4 tsp. coarse salt
• 1/2 cup (1 stick, 113g) unsalted butter room temperature
• 1 cup (200g) granulated sugar
• 3 large eggs room temperature
• 1/2 cup (123g) whole milk room temperature
• 1 tsp. pure vanilla extract
• 3 tbsp. lemon juice divided
• 1 tbsp. lemon zest

STRAWBERRY BUTTERCREAM

• 1/2 cup (1 stick, 113g) unsalted butter room temperature
• 1 tsp. vanilla
• 1/3 cup strawberry jam or preserves
• 3 cups (384g) confectioners sugar
• 1 tbsp milk

Instructions
LEMON CUPCAKES

• Heat oven to 350°F. Prepare cupcake tins. (This recipe yielded 15 cupcakes for me.)
• In a medium bowl, whisk together flour, baking powder, and salt; set aside.
• In stand mixer with paddle attachment (starting on low), cream together room temperature butter and sugar on medium-high until light and fluffy. Reduce speed to low and add in eggs, one at a time and mix until just blended.
• Add in vanilla, 2 tablespoons of lemon juice and milk and mix for about 30 seconds on low. Slowly add in dry ingredients and mix until just combined.
• Remove from mixer then fold in lemon zest with spatula.
• Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 18 to 20 minutes.
• Use a pastry brush to brush remaining 1 tablespoon of lemon juice over the top of the cupcake while they are still warm.
• Let cupcakes cool completely and dry before topping with strawberry frosting.

STRAWBERRY BUTTERCREAM
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